Sunday I busted out the new Smitten Kitchen cookbook. I had been looking for THE thing to make to use these bourbon cherry preserves I got for Christmas.
I saw this photo and looked no further.
So here is how it went down. A rice pudding was made using arborio rice and a vanilla bean. Very simple. Pop it in the frig and let it cool. When ready to serve pull it out, add whipped cream and chopped almonds.
I roasted my almonds and did a rough chop. In other words, left them kind of big.
Then I pulled out the cherries and topped the individual serving.
Oh. My. Goodness. The pudding is not really sweet. The only sugar comes from the whipped cream you add. It has a nice chewy risotto texture with the amazing crunch of the roasted almonds, and then you hit a patch of the sour cherry and you think "this is what I want for dessert on my last day on earth".
You already know I am a fan of Smitten Kitchen and I highly recommend this new cookbook. She has some very interesting flavor combinations that I can't wait to try out. Especially if they are like this first one. Which I feel fairly certain they will be.
I will keep you posted as I work my way through it. You do the same for me.
I think you are the one who brought the Smitten Kitchen into my life...Merci beaucoup!!! I have tried both of these (but they were on her blog so maybe you've tried them, too): one pan farro with tomatoes - in constant rotation at my house! and Tomato and gigantic bean bake/pizza beans, which my husband rejected but I've found they freeze well and I will make a seasonal batch just for me each year! I know I can count on you to continue to report.
Posted by: jeanette sclar | 01/30/2018 at 08:41 PM